Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper; grease paper and set pan aside. In a small bowl stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg; set aside.

In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in the granulated sugar. Stir in pumpkin and lemon juice. Fold flour mixture into pumpkin mixture. Top with walnuts.

Bake in a 375 degree oven for 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into s spriral starting from one short side of the cake. Cool on a wire rack. Meanwhile, prepare Cream Cheese Filling. (below)